Roast Beef Party Logs

Serving Ideas : When serving, I prefer to slice some of the logs and leave some whole to be sliced as needed. Serve with assorted crackers. Garnish with tomatoes, green onions and sprigs of fresh parsley, if desired. Make ahead and freeze.. 12 logs serves 25 – 30 people NOTES : Good way to utilize any left over roast. If you are using left over roast, use your own judgement on amounts to use. I just use a little of this and a little of that.

2 Pounds boneless chuck roast, cut in 1 1/2″ cubes
2 tablespoons cooking oil
2 cups water
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon allspice
1 tablespoon liquid smoke flavoring
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped sweet relish
2/3 cup mayonnaise
2 8 oz. packages cream cheese — room temp.

2 4 oz. pks whipped cream cheese with chives
1 cup grated cheddar cheese
1/4 cup paprika
2 tablespoons finely chopped bell pepper
1 tablespoon finely chopped pimento
2 tablespoons finely chopped onion
2 cups chopped pecans

1. Brown beef in hot oil in heavy dutch oven. Add water, salt, pepper and allspice. Bring to a boil, then reduce heat to low and continue cooking (covered) for approximately 1 1 /2 hours or until meat is tender. Remove beef from broth and cool.
2. When beef is cooled, grind (approximately 4 cups), add steak sauce, celery, onion, relish and mayonnaise. Mix well. Divide into 6 portions.
3. Shape each portion into a 6″ long log, pressing mixture firmly to hold shape. Combine cheeses and blend well. Stir in pimento and bell pepper and mix well. Spread cheese mixture approximately 1/4″ thick over each log, covering well. Sprinkle with paprika and roll in chopped pecans to cover.
4. Place in refrigerator until ready to serve (30-45 min).

Yield: 12 logs

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